Bolognese-stuffed eggplants | Jingilli

Ingredients

• 2 tablespoons Jingilli Extra Virgin Olive Oil
• 2 medium brown onions, finely chopped
• 3 garlic cloves, crushed
• 1 large carrot, finely chopped
• 1 large red capsicum, finely chopped
• 2 celery stalks, finely chopped
• 750 g beef mince
• 2 x 400 g cans diced tomatoes
• 3/4 cup beef stock
• 2 tablespoons tomato paste
• 4 x 500 g eggplants
• 2/3 cup shredded fresh basil leaves
• 50 ml Jingilli Extra Virgin Olive Oil
• 1 cup grated parmesan
• Small fresh basil leaves, to serve